scholarly journals Traceability of Halal Control Point in Material, Production, and Serving to Support Halal Certification in Universitas Brawijaya Canteen

2021 ◽  
Vol 3 (2) ◽  
pp. 75-86
Author(s):  
Sucipto Sucipto ◽  
Luki Hidayati ◽  
Claudia Gadizza Perdani ◽  
Nur Hasanah
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Control Point ◽  
Soy Sauce ◽  
Materials Processing ◽  
Operational Procedure ◽  
Assurance System ◽  
Hcp Materials ◽  
Halal Food ◽  
The University

Halal food certification in the university canteen needs to prepare Halal Assurance System (HAS) implementation. Halal Control Point (HCP) traceability in the canteen is very complicated because it has several menus, processes, and materials. This study aims to trace the HCP on materials, processing and serving in Universitas Brawijaya (UB) Canteen, then provide improvement. This research used seven criteria of HAS-23102 for a restaurant to evaluate the menus, ingredients, production, and serving in UB Canteen. HCP traceability was done on 60 menus from 4 food tenants and one beverage tenant. The results showed that grouping the menus and ingredients facilitates HCP identification. The menu consists of six groups: soup, deep-fried, stir-fried, strong spices dish, medium soup, and beverages. The materials consist of fresh ingredients, dry ingredients, and liquids. The menus required 113 materials. There are 16 (14%) materials HCP, including chicken, beef, noodles, and soy sauce. HCP materials do not meet HAS criteria and be replaced with halal-certified material or halal production process (HPP) description from the producer that needs to be checked by a halal auditor. The HCP did not found in the process and serving because the canteen does not produce and service haram (unlawful) products. Still, there is contamination possibility of haram and najis (unclean in Islamic terms) materials. For prevention, the Standard Operational Procedure (SOP) of production, serving the tenant, employee, and visitor need to be applied. The alternatives are supplying chicken meat and beef from a halal-certified slaughterhouse, monitoring and controlling the tenants' kitchen periodically three months, applying the halal standard for storage in tenant's kitchen and canteen facilities, and food serving in canteen. The HCP traceability of the university canteen according to halal standards, including raw materials, additional materials, processes, and serving, including the equipment used.

scholarly journals The Risk Monitoring of Aflatoxins and Ochratoxin A in Critical Control Point of Soy Sauce Aroma-Type Baijiu Production

Toxins ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 876
Author(s):  
Siyu Zhang ◽  
Song Liu ◽  
Wenwen Zeng ◽  
Weiyun Long ◽  
Ye Nie ◽  
...  
Keyword(s):  
Production Process ◽  
Ochratoxin A ◽  
Raw Materials ◽  
Control Point ◽  
Ultra Performance Liquid Chromatography ◽  
Soy Sauce ◽  
National Standard ◽  
Bacterial Strains ◽  
Detection Rates ◽  
Critical Control Point

Soy sauce aroma-type baijiu-producing regions are mostly in southwest China (Guizhou and Sichuan province) with a hot and humid subtropical monsoon climate, which is conducive to the propagation of toxigenic fungi. This suggests that there is a risk of potential contamination by mycotoxins in the soy sauce aroma-type baijiu production process, which poses significant food safety risks. Few studies on the safety of mycotoxins in soy sauce aroma-type baijiu production exist. Aiming to evaluate the safety of mycotoxins in soy sauce aroma-type baijiu during its production, this study screened and analyzed mycotoxic risk at critical points throughout the production process, investigated from raw materials, daqu, alcoholic fermentative grains, crude baijiu and microbial communities in different stages of the production process. The aflatoxins (AFs) and ochratoxin A (OTA) contents in wheat, daqu, alcoholic fermentative grains and crude baijiu samples were detected by ultra-performance liquid chromatography with tandem mass spectrometry. Mycotoxins were detected in wheat, daqu and alcoholic fermentative grains. The AFs and OTA detection rates, as well as their contents in the daqu samples, were relatively higher compared to those observed in the wheat and alcoholic fermentative grains. AFs were detected in 30% of the daqu samples, while OTA was detected in 20% of the daqu samples, though the contents of both AFs and OTA were under the maximum limit of the Chinese national standard. Furthermore, the fungi contained in daqu samples were isolated and identified, and the results showed that no fungi in the separated bacterial strains were producers of mycotoxins. According to the assessment results, the safety of soy sauce aroma-type baijiu production process in terms of AFs and OTA is confirmed.

scholarly journals PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI WAFER ROLL [Implementation of Hazard Analysis and Critical Control Point (HACCP) in Production of Wafer Roll]

2019 ◽  
Vol 24 (1) ◽  
pp. 1
Author(s):  
Ardaneswari Dyah Pitaloka Citraresmi ◽  
F. P. Putri
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Descriptive Analysis ◽  
Control Point ◽  
Survey Method ◽  
X Ray ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Roll Temperature

The purpose of this study was to determine the application of Hazard Analysis and Critical Control Points (HACCP) to identify and prevent potential hazards in the production process of chocolate roll wafers at PT. X.  The production process of wafer roll at PT. X consisted of mixing raw materials, filtering, roasting, rolling a wafer roll, filling cream, cutting, decreasing wafer roll temperature, packaging, and X-ray detection.  The implementation of a quality assurance system must be carried out at every stage of processes to prevent microbiological chemical, and physical hazard pollution, and maintaining product quality.  The study was conducted using a survey method, by directly following the entire process of making chocolate roll wafers from the receiving of raw materials to the final product in the packaging.  The data was analyzed using descriptive analysis method.  The application of the HACCP system at PT. X through two steps, that were preliminary hazard analysis step and hazard analysis step.  The results showed that the X-ray detection pathway found CCP contamination of foreign objects with significant hazards in the form of metal parts in the product.  Preventive actions taken included separating and marking deviant products, repairing the auto stop system, and visual observation by employees on X-ray detection machines.

scholarly journals Penggunaan Metode Heart Dan JSA Sebagai Upaya Pengurangan Human Error Pada Kecelakaan Kerja Di Departemen Produksi

2017 ◽  
Vol 17 (1) ◽  
pp. 1
Author(s):  
Faris Rohmawan ◽  
Dian Palupi Restuputri
Keyword(s):  
Occupational Health ◽  
Production Process ◽  
Human Error ◽  
Raw Materials ◽  
Health And Safety ◽  
Occupational Accidents ◽  
Occupational Accident ◽  
Operational Procedure ◽  
Additional Equipment ◽  
A Company

Occupational health and safety is very important point for a company. CV. XYZ is a company that produces paving and have problem about the occupational accident. There are 4 production procceses that can be couse occupational accidents, which is taking raw materials procces, stirring batter, forming and drying. This case must be analyzed using HEART and JSA method as evaluating effort for occupational accident. The results of HEART method analysing imply that HEP value 0,8632is the most dangerous occupational, that is forpicking gravel from cement mixer machine. After known the value of HEP afterward analyzed using JSA method. The goal is as improvement to occupational accident in the production process in order can be reduced. The result of JSA method analysing are improvement suggestion such us levying mask, hat, design of additional components for machine, additional equipment for pallet and hand pallet, and assigning standart operational procedure.

scholarly journals Analysis Critical Control Point (CCP) in Frozen Surimi Production in PT. Bintang Karya Laut, Kabupaten Rembang, Propinsi Jawa Tengah

2020 ◽  
Vol 8 (3) ◽  
pp. 98
Author(s):  
Nur Fais ◽  
Gunanti Mahasri
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Control Point ◽  
Frozen Storage ◽  
Water Area ◽  
Raw Material ◽  
Primary Data ◽  
Critical Control Point ◽  
Frozen Surimi

Indonesia has vast water area (5,8 million km2) as well as abundant fisheries production (10,83 million tones in 2010). This needs to be balanced with the proper processing of diversivication, one of wich is surimi. Surimi is intermediet product in the form of minced meat wich has undergone washing, pressing, and freezing. Surimi has inherent limitations prone to degradation affected by characteristics raw material as well as errors in the production process. Hazard analysis critical control point (HACCP) management system can be applied to prevent damage due to improper production process. One of the principles of hazard analysis critical control point (HACCP) is the analysis of the critical control poin (CCP),which focuses on hazard mitigation at the critical point of a production process. The methods used in the field practice is descriptive method. Data collection method involves collecting primary data and secondary. Primary data in the form of interviews, observation, and active participation. Surimi productions process in PT. Bintang Karya Laut consists of the receipt of raw materials, washing I, weeding, washing II, the separation of meat, leaching, filtering and pressing, mixing, printing and packaging, freezing, metal detecting, packing and labeling, and storage of frozen. Frozen surimi production in PT. Bintang Karya Laut is ± 7.500 tons/year of row material 30.000 tons. Based on hazard analysis, critical control point (CCP) on the production process of frozen surimi in PT. Bintang Karya Laut are on the three stages : receipt of raw materials, metal detection, and frozen storage. Problems that become obstacles in the process of analysis critical control point (CCP) in PT. Bintang Karya Laut is the limited tools to detect danger at any point of the critical control point (CCP).

scholarly journals ANALYSIS OF CLOTHING MANUFACTURERS OF HALAL PRODUCTS IN THE CLOTHING INDUSTRY, (STUDY ON CLOTHING PRODUCERS IN THE CITY OF MATARAM)

2019 ◽  
Vol 11 (1) ◽  
pp. 111-130
Author(s):  
Syahrul Hanafi
Keyword(s):  
Supply Chain ◽  
Production Process ◽  
Raw Materials ◽  
Clothing Industry ◽  
Islamic Finance ◽  
Research Subjects ◽  
Industrial Sectors ◽  
Industry Study ◽  
Halal Food ◽  
The City

Halal clothing is one part of the halal industry that is targeted to be developed in Indonesia, given the considerable potential needed such as other halal industrial sectors more than Islamic finance, halal food, halal cosmetics, and halal tourism. Unlike the Islamic finance and halal food industries, knowledge of halal clothing in the community is still very low. Expect limited halal-haram limited only to food and financial problems. This is a challenge in the development of the halal clothing industry in Indonesia.The objectives of this study include 1) To analyze the clothing manufacturer's knowledge of the concept of halal clothing based on the supply chain; 2) To analyze the process of producing clothes and analyze the concept of halal clothing; 3) The views of clothing manufacturers on the concept of halal clothing. The research method in this research is descriptive qualitative. The technique of collecting data using interviews and observations, while to restore the validity of the data using triangulation techniques. The research subjects in this study were the clothing manufacturers in the city of Mataram.1) Knowledge of clothing producers about the concept of halal clothing 2) the production process and SOP that are carried out by producers are still very simple, this changes the producers do not have the readiness to carry out the production process based on the concept of halal clothing based on the supply chain; 3) According to the producers voluntary to meet the indicators on halal clothing based on the supply chain. According to the producers, the first aspects that are difficult to agree to include: 1) procurement of halal raw materials; 2) halal warehousing; and 3) SOP for halal clothing.

scholarly journals The Operation of the Halal Assurance System in the Broilers Farming Sector: A Preliminary Study/ Pengoperasian Sistem Pengurusan Jaminan Halal Di Sektor Penternakan Ayam Pedaging: Satu Kajian Awal

2020 ◽  
Vol 12 (3) ◽  
Author(s):  
Mohd Hasli Ramli ◽  
Arieff Salleh Rosman ◽  
Muhammad Talhah Ajmain@Jima’ain
Keyword(s):  
Manufacturing Industry ◽  
Animal Feed ◽  
Control Point ◽  
Meat Products ◽  
Food Product ◽  
Raw Material ◽  
Material Source ◽  
Assurance System ◽  
Poultry Breeding ◽  
Halal Food

The demand for halal food products especially chicken meat products is increasing due to the belief in products that are based on the halal concept. The Department of Islamic Development Malaysia (JAKIM) has taken the initiative to develop the Halal Assurance System (HAS) to be implemented in the food product manufacturing industry. The main purpose of this system is to increase the level of integrity of the halal product start from raw material source to the end user. Until today, the operation of this HAS in Malaysia only been focused at the stage of raw material received to the finished product and subsequently consumer consumption. As such, HAS implementation practices are less emphasized and implemented at the top halal food chain which involves the chicken broilers farming industry. Therefore this study is to discuss and identify the necessity of HAS be implemented at broiler farming sector. The methodology used in this study is a qualitative approach through document analysis used to obtain information related to the halal assurance management system and to describe the essential aspects of HAS elements such as halal control point in broilers farming activities. The findings of this study have found that aspects of animal feed source, medications and animal welfare are most important elements in SJH's implementation on poultry breeding phase. This study also recommended the implementation of HAS not only be applied on chicken broiler farming sector but also can be implemented in others farming industries such as ruminant and other poultry animals.

scholarly journals In-flight Catering Service and Food Safety: Implementation of Hazard Analysis and Critical Control Point System in PT Aerofood ACS Surabaya

2019 ◽  
Vol 11 (1) ◽  
pp. 17
Author(s):  
Ayu Diah Mutiara Kharisma
Keyword(s):  
Food Safety ◽  
Production Process ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Storage System ◽  
Control Point ◽  
Hazard Identification ◽  
Point System ◽  
Critical Control Point ◽  
Cooking Process

Hazard Analysis Critical Control Point (HACCP) is a system of quality assurance and food safety in preventing the emergence of problems ranging from materials, processes, and products. HACCP is a form of risk management system that is developed to ensure food safety with a preventive approach. This system is adopted to provide food safety assurance in food production process for consumers. The in-flight catering company service observed in this study is PT. Aerofood ACS Surabaya. The implementation of HACCP system in every production process has been applied by this company. However, there is still limited study to explore the implementation of the system in the company and identify any potential impediment of the system. This research is descriptive with observation method on production process of chicken oyster sauce menu. The control points used in the process of chicken oyster sauce production is by controlling the temperature upon receiving raw materials, storage system, cooking process, blast chilling, until portioning. One out of the ten of HACCP implementation stages, monitoring activity was found has not met SNI 01-4852-1998 requirement standard. Monitoring process was not implemented while checking the core temperature of the food during the cooking process. Nine other of HACCP implementations stages including of HACCP team formation, product description, drafting flow chart, hazard identification, critical conrol point determination, critical boundary determination, correction action, verification, and documentation were already in accordance with SNI requirement standard.

Designing a Transparent Distributed Systems for Halal Supply Chains Using Blockchain Technology

2020 ◽  
Vol 3 (2) ◽  
Keyword(s):  
Supply Chain ◽  
Supply Chains ◽  
Distributed System ◽  
Food Industry ◽  
Raw Materials ◽  
Materials Processing ◽  
Blockchain Technology ◽  
Halal Food ◽  
The Government ◽  
Centralized System

Halal food is food in which its halalness status is regulated by a shariah institution, which is normally designated by the government. The halal status of food should be traced starting from raw materials, processing, packaging, transportation and distribution processes to end consumers. This is to make sure that halal food is free from any contamination that may change its halal status. The problem is the difficulty of tracing halal food along the supply chain as the supply chain information from the upstream to downstream in the food industry is not transparent. Currently, food tracking systems are a centralized system, where information about food status is only available to those who control the information. To improve the transparency of the food status and to increase trust from customers, a distributed and transparent system, where many parties can access the food status any time, is needed. Blockchain technology can be applied to help track the halalness status of food along its supply chain. As blockchain is inherently distributed and transparent, hence a distributed system can be developed by incorporating blockchain technology for tracking food status. This paper proposes a distributed system for tracing halal food along its supply chains using blockchain technology. This system is expected to support transparency, neutrality.

Peran Teknologi Dalam Mengembangkan Potensi Ekspor Topeng Malangan (Analisis Situasional Dan Rencana Solusi)

2018 ◽  
Vol 2 (1) ◽  
pp. 35
Author(s):  
Nurida Finahari
Keyword(s):  
Production Process ◽  
Wood Species ◽  
Management System ◽  
Raw Materials ◽  
Business Management ◽  
Production Equipment ◽  
Cultural Events ◽  
The Arts ◽  
Puppet Show ◽  
Three Stages

The art of chisel mask is developed in Tumpang Malang area as part of dance costume fairs, puppet show andcultural ritual, although in its development, this mask sculpture is also sold and become a tourism commodity. The potentialsales of mask sculptures is increasing, especially because of the demanders are foreign tourists, cultural enthusiasts andcomponent of tourism activities. That is, Topeng Malangan has the potential to be developed as an export commodity. Thesales system is still limited to cultural events or when there is a visit of education and tourism to the arts-padepokan. Thisprompted some people around the padepokan to start a home industry to meet the availability of the mask. In general, theproblems encountered by the craftsmen are (1) availability of raw materials, especially for suitable wood species, (2)production equipment, especially for pre-carving process and preservation of product, (3) there is no standard marketingscheme, (4) does not have a business management system, and (5) highly skilled craftsmen are still very limited. The solutionsoffered are divided into three stages: (1) technological strengthening, including strengthening production process technologyand increasing the number of craftsmen; (2) establishing business management; and (3) establishing trademarks, copyrightsand product marketing expansions

Steam Ejector Used as a Substitute for Cooling Tower in the Ethanol Production Process

2009 ◽  
Author(s):  
Luiz Antonio Negro Martin Lopez ◽  
Daniel Kao Sun Ting ◽  
Alfredo Jose´ Alvim de Castro
Keyword(s):  
Global Warming ◽  
Production Process ◽  
Ethanol Production ◽  
Sugar Cane ◽  
Raw Materials ◽  
Cooling Water ◽  
Production Plant ◽  
Cooling Towers ◽  
Steam Ejector ◽  
Sugar Cane Juice

Nowadays petroleum dependency in transportation is widely discussed all over the world. Atmospheric pollution and global warming are deleterious consequences of gasoline consumption. Ethanol is a natural substitute fuel that has been increasingly used. One of the most important raw materials used for ethanol production is the sugar cane. The exothermic fermentation reaction of the sugar cane juice in the ethanol production process requires a rigorous temperature control. This control is usually made by using cooling water from cooling towers. The heat released from cooling towers not only has an economical cost as well as it contributes to the global heating. Steam ejectors can substitute cooling towers thus improving the ethanol production plant efficiency and reducing world heating. Furthermore, steam ejectors are smaller, cheaper and are very simple equipment when compared with cooling towers. Furthermore, its use provides an improved thermal efficiency of the production plant resulting in the reduction of the global warming effects. In this work the use of steam ejector is proposed for the fermentation cooling of a typical Brazilian sugar and ethanol production plant. The steam which feeds the steam ejector is obtained from the plant utilities and the low temperature obtained from steam expansion within the ejector is used for sugar cane fermentation process cooling. The steam ejector discharge heat is recovered as it is used to sugar and ethanol production process heating. The sugar and ethanol production plant overall energy fluxes either using cooling towers as well as using steam ejectors are presented and the results are compared and discussed.

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